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1950•Journal of Dairy ScienceOpen access

Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk

John A. Alford, William C. Frazier

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Key concepts: Pasteurization, Food science, Farmer cheese, Flavor, Milk products, Chemistry

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Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk — Research Paper | ScholarLens